Jan's 4th of July Bean Dip

Renée G.


Serve as a dip, a salad or a side dish. It’s delicious however you decide to use it.

This is my sister-in-law’s recipe and this is just the way she made it. Feel free to add a chopped jalapeno and some chili powder and cumin.

pinch tips: How to Shuck, Cook, and Cut Corn


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10 Min


No-Cook or Other


1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can cannellini beans, drained and rinsed
1 (15. oz.) shoe-peg corn, drained
3 small or 2 med. bell peppers chopped (we used one ea. red, yellow & green)
juice of 2 lemons
¼ cup olive oil
1 tbsp. chopped cilantro or flat leaf parsley
1 small-med. red onion, chopped
salt and pepper to taste
2 ripe avocados, rough chopped*
2 ripe tomatoes, chopped*
tortilla chips, for serving

Directions Step-By-Step

In large bowl, mix everything except the avocados, tomatoes, and tortilla chips. Stir to combine, cover and refrigerate overnight.
*Peel, chop and stir in avocado and tomato right before serving with tortilla chips for dipping.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Beans/Legumes
Regional Style: American